CHEESE EMPANADA

‘Mapapa shesh ka sa sarap

A concept paper presented to the faculty of Antipolo city senior high school

In fulfillment of the requirement for the subject entrepreneurship

By Cookery 1202

DANIEL LL. MACASINAG

MARY JOY E. DISCARGA

 TABLE OF CONTENTS

1…………………………..INTRODUCTION

2………….. PURPOSE OF THE PRODUCT

3…………MANAGEMENT AND PERSONEL

4 .…………………………BUSSINESS MODEL

5…………………………. TERMINAL REPORT

6………………… CONTACT INFORMATION

INTRODUCTION

Cheese empanada is one of the most unique and famous delicacy in our country which means this
product is made in our country. This product is one of the most delicious dessert in any kind of
restaurant , this time we came up that afford of any costumer want to avail or order this cheese
empanada , my product have a lot benefits that you can earn like in cheese. Cheese is good for our
heart and we gain protein when we eat them. This product will attract the costumer to purchase
because this is affordable and super delicious.
PURPOSE OF THE STUDY

Empanada is one of the most popular in the Philippines, some empanada can see in the
BANQUET or RESTAURANT, because aside from cheese, empanada required a lot of fillings come first in
your mind like chicken, vegetables, etc. all empanada is healthy but the uniqueness of my product I
decide to do cheese empanada, because I know all of the Filipinos one of the most favorite is cheese.

This time of pandemic we need think impossible, to capture the cravings of your costumer and
avail to my product because your trusted and affordable price so that the costumers will not disappoint
to my product

I assure you and to all of my costumers I provide all good service as well and specially delicious
cheese empanada.
MANAGEMENT AND PERSONEL

STORE OWNER- handled the budget staff making plan strategies to avoid the bankrupt of the store.

STORE MANAGER- person responsible what kind of operations in the store. Store manager will

Have a power to discipline and teach all the employee under to them.

CHEF- chef is one of the important Personel in my business, to make sure that the product
purchase of the costumer is good and healthy to avoid food potion.

MERCHANDISER- designing and clean the area of the food to avoid costumers complain

FINANCIAL MANAGER- making financial report and information, Developing cash flows and usually
this personel in charge to handle all the investors want to invest in my business.

STAFF- this one who entertain all the costumer in or out of the restaurant , communicate good as
well and organized the product in store.
BUSSINESS MODEL

KEY ACTIVITIES
COSTUMER
*DELIVER RELATIONSHIP
*PROMOTES
*FEEDBACK
*PREPARING VALUE COSTUMER
FROM THEM
KEY PARTNERS PROMOTION SEGMENT
x *MESSAGES
*THROUGH *PEOPLES
*RESTAURANT *COSTUMERS
EMAIL CRAVINGS ON
*BAKERY FEEDBACK
EMPANADA
*INVESTORS KEY RESOURCES *SALES COST *COSTUMERS
INCREASE STRUCTURE CHEZZY LOVERS
*EMPLOYEE
*LABOR COST
*CHEESE
*FOOD COST
COMPANY
-INVENTORY -
*CORNSTARCH
EXPIRATION

ONLINE SELLING
REVENUE STREAM
*POSTING PRODUCT VIA TIKTOK,FB,
*SELLING MERCHANDISE
INSTAGRAM.
*MAKING BOOK MENU
POST TO OTHER GROUP LOVES EMPANADA
NAME OF BUSINESS

The name of the propose business is empanada cheese mapapa shesh ka sa sarap. I choose this
product help them to be an stress reliever

OBJE CTIVE BUSINESS

*my business aim to be successful company in terms of food industry

*to promote delicious food and affordable

*to avoid disappointment to the costumers

*to be an stress reliever in this time of pandemic

*to give work opportunity to my future employee

*to less unemployment rate

*to improve and enlarged my knowledge about handling my business

PROJECT METHODOLOGY

The owner which is I, decide to name of the product is ‘cheese empanada’ mapapa shesh ka sa sarap
this name is simple but going to the flow of millennial

My product is great source of calcium fat and protein. It also contains amount of vitamin A and B12
along with zinc phosphorus, and ribo flavin.

Empanada is popular in Filipinos even if kitchen, restaurant and other space in this country we have an
empanada to serves as desserts or break time.

For the next week, days, months, years the promoters or owners decide to build a lot branches of
cheese empanada to all costumer in other places that want to eat cheese empanada and this is one of
the opportunity to wide my business specially now we already free or back to the normal even if new
normal but the important is we are free to come in or out to my restaurant but observed social
distancing.
USP(UNIQUE SELLING PROPSITION)

“MAPAPA SHESH KA SA SARAP”

I can say that because my product is unique and very delicious and super Affordable, catchy cravings
product less disappointment and the costumers complain. I assure you if you eat this, your smile is full
of joy.
 SOCIO ECONOMIC

Empanadas have their origins in Galicia (Spain) and Portugal. They first appeared in Medieval Iberia
during the time of the Moorish invasions. A cookbook published in Catalan in 1520 mentions empanadas
filled with seafood among its recipes of Catalan, Italian, French, and Arabian food.empanada, a baked or
fried pastry stuffed with any of a variety of fillings, such as meat, cheese, vegetables, fruits, and other
ingredients. Empanadas can be found around the world, especially in Latin America, Spain, and Portugal.
They are made by folding a sheet of dough over the filling and sealing it before cooking. The origin of the
empanada is uncertain. The name, however, comes from the Spanish word empanar, which means “to
roll or cover.”An empanada is a type of baked or fried turnover consisting of pastry and filling, common
in Spanish, other Southern European, Latin American, and Iberian influenced cultures around the world.
The name comes from the Spanish verb "empanar" (coat with bread),[1] and translates as "enbreaded",
that is, wrapped or coated in bread. They are made by folding dough over a filling, which may consist of
meat, cheese, tomato, corn, or other ingredients, and then cooking the resulting turnover, either by
baking or frying
SWOT ANALYSIS

STRENGTHS WEAKNESS

*product quality and uniqueness. *big competitors.

*chain retainer partners. *Attitude costumers .
*budget friendly. * more product near X.

OPPORTUNITIES THREATS
*to be an good re-filler in any kind of restaurant . *famous restaurant .
*collaboration to the other restaurant . *empty of resources.
*less sale while in time of pandemic.
CONTACT INFORMATION

DANIEL MACASINAG- shop owner if you have any kind of inquiries just send email address in
mjmacasinag2002@gmail.com

ANGELINE ASAS LIBRES- They can contact her at his phone number 0306319522

MARK ANGELO- ch

MARY JOY DISCARGA- shop owner if you have any kind of inquires just send email address in
discarga.maryjoy24@gmail.com